Tired of heating up your entire kitchen just to bake a simple apple crisp on a hot summer evening? This Buttery Grilled Apple Crisp is about to revolutionize your dessert game forever. Hi there, I’m Simon, and I’ll never forget the September barbecue when Jackson Reed refused to turn on the oven because the weather was too perfect. “Why not grill the dessert too?” he challenged. Within an hour, we had created this masterpiece tender, caramelized apples topped with a buttery, crispy oat topping, all kissed with that irresistible smoky char that only a grill can provide. The combination of warm spiced apples and crunchy topping with subtle grill marks had everyone reaching for seconds.
This Buttery Grilled Apple Crisp delivers all the cozy comfort of traditional baked apple crisp with an exciting twist of smoky, caramelized flavor from the grill. The apples become perfectly tender while developing deep caramelization, and the buttery topping turns golden and crispy without heating up your house. As someone who’s spent years finding creative ways to make classic recipes even better, I can promise you this: once you taste the smoky sweetness of grilled apple crisp, you’ll want to make it all year round.
In this comprehensive guide, you’ll discover everything from selecting the best apples for grilling to achieving that perfect crispy-tender balance. I’ll share insider tips for grill temperature control, reveal variations that take this from backyard barbecue to elegant dinner party, and answer all your questions about outdoor cooking.
Why This Buttery Grilled Apple Crisp Recipe Works
This Buttery Grilled Apple Crisp has become a go-to dessert for outdoor entertaining, and the reasons extend far beyond just avoiding a hot kitchen.
- No oven required – Perfect for summer cookouts or when your oven is already occupied
- Smoky caramelization – The grill adds depth of flavor impossible to achieve indoors
- Quick cooking time – Ready in 30 minutes from start to finish
- Impressive presentation – Guests are always amazed by grilled desserts
- Easy cleanup – One cast iron skillet or foil pan does all the work
- Versatile timing – Make it while your main course rests or grill alongside dinner
- Crowd-pleasing flavor – Classic apple crisp appeal with exciting smoky notes
- Perfect temperature contrast – Serve warm off the grill with cold ice cream
Choosing the Right Apples for Buttery Grilled Apple Crisp
Selecting the proper apple variety is absolutely crucial for Buttery Grilled Apple Crisp that holds its shape while developing incredible flavor on the grill.
Best Apple Varieties for This Recipe
Granny Smith Apples: These are Jackson’s top choice for Buttery Grilled Apple Crisp. Their firm, dense flesh holds up beautifully to high grill heat without turning to mush. The tartness balances the sweet topping perfectly and intensifies on the grill, creating complex sweet-tart flavor. They also maintain their shape better than any other variety, giving you defined apple slices even after grilling.
Honeycrisp Apples: For those who prefer sweeter apples, Honeycrisp delivers exceptional flavor and maintains good texture on the grill. They’re naturally sweet with subtle tartness, and their crisp texture doesn’t completely break down during cooking. The high sugar content caramelizes beautifully on the grill, creating those coveted browned edges.
Pink Lady (Cripps Pink) Apples: These strike a perfect balance between tart and sweet with a firm, crispy texture that grills exceptionally well. They’re slightly less tart than Granny Smith but more complex in flavor, with subtle berry notes that complement the cinnamon and butter beautifully.
Braeburn Apples: Another excellent choice with spicy-sweet flavor and firm flesh. Braeburns hold their shape well and develop incredible caramelization on the grill. Their complex flavor profile with hints of cinnamon and nutmeg means you can reduce the amount of added spices if desired.
Apple Buying and Selection Tips
Firmness Test: Choose apples that feel rock-hard when squeezed. Soft spots indicate overripe fruit that will turn mushy on the grill. Press gently near the stem – it should feel solid, not give at all. For grilling specifically, firmer is always better than softer.
Size Consistency: Select apples of similar size so slices are uniform. This ensures even cooking – all slices will be done at the same time. Medium-large apples (about the size of a baseball) are ideal, yielding thick slices that can handle grill heat.
Skin Condition: Look for smooth, unblemished skin without bruises or brown spots. While you can work around imperfections by cutting them out, perfect apples make prep faster and yield more usable fruit. The skin protects the flesh during grilling, so intact skin is important.
Freshness Indicators: Fresh apples have a subtle, sweet aroma near the stem. They should feel heavy for their size, indicating juiciness and density. Avoid apples that smell fermented or have wrinkled skin – these are past their prime and won’t grill well.
Seasonal Timing: Fall apples (September-November) are freshest and most flavorful. If making this recipe in other seasons, refrigerated apples work fine but may have slightly less intense flavor. Avoid apples that have been in cold storage for many months (late spring/early summer).
Apple Substitutions and Alternatives
Pear Variation: Firm pears like Bosc or Anjou can replace up to half the apples for a different flavor profile. Pears add buttery smoothness and floral sweetness. They soften faster than apples, so cut them slightly thicker or add them 5 minutes after the apples start grilling.
Mixed Apple Medley: Combine two or three apple varieties for complex flavor. Try 2 Granny Smith + 1 Honeycrisp for perfect sweet-tart balance. Different varieties create interesting texture contrast too.
Stone Fruit Adaptation: In summer, use firm peaches or nectarines instead of apples. They grill beautifully and require less time (about 15 minutes total). The flavor profile shifts to summery and bright rather than cozy fall spice.
Apple Alternatives for Dietary Needs: For low-sugar diets, stick with tart varieties like Granny Smith and reduce or eliminate added sugar. The natural caramelization provides plenty of sweetness.
Ingredients & Prep for Buttery Grilled Apple Crisp
Proper preparation ensures your Buttery Grilled Apple Crisp cooks evenly on the grill with perfect texture every time.
Essential Ingredient List
For the Apple Filling:
- 6 large apples (about 3 lbs), preferably Granny Smith or mix of varieties
- 3 tablespoons unsalted butter, melted
- ¼ cup brown sugar, packed
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- Pinch of salt
- 1 teaspoon vanilla extract
For the Crisp Topping:
- 1 cup old-fashioned rolled oats
- ¾ cup all-purpose flour
- ½ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cut into small cubes
- ⅓ cup chopped pecans or walnuts (optional but wonderful)
For Serving:
- Vanilla ice cream
- Whipped cream
- Caramel sauce (optional)
Apple Prep Essentials
Peeling and Coring: Peel the apples using a vegetable peeler or paring knife. Remove peels completely they can become tough and chewy on the grill. Core the apples using an apple corer or cut into quarters and cut out the core with a paring knife.
Slicing Technique: Cut apples into ½-inch thick slices. This thickness is crucial – thinner slices cook too fast and fall apart; thicker slices don’t cook through properly. Use a sharp knife and aim for uniform thickness. Megan’s tip: cut from pole to pole (through the core area) rather than across the equator for the most structurally sound slices.
Preventing Browning: Toss sliced apples with lemon juice immediately after cutting. This prevents oxidation (browning) and adds brightness that balances the richness of butter and sugar. If prep
ping ahead, submerge sliced apples in cold water with a squeeze of lemon juice, drain well before using.
Drying: Pat apple slices dry with paper towels before tossing with butter and spices. Excess moisture creates steam on the grill instead of caramelization, preventing those beautiful browned edges.
Making the Crisp Topping
Cutting in Butter: The butter should be cold and firm. Using a pastry cutter, two knives, or your fingertips, work the butter into the oat-flour mixture until it resembles coarse crumbs with pea-sized butter chunks. These butter chunks create those irresistible crispy clusters. Don’t overmix – visible butter pieces are what make the topping crispy.
Topping Consistency: The mixture should hold together when squeezed but still be crumbly. If too dry, add a tablespoon of cold water. If too wet (butter is too soft), refrigerate for 10 minutes to firm up. Room temperature butter makes greasy, not crispy topping.
Make-Ahead Option: The topping can be made 2 days ahead and refrigerated in an airtight container. The cold butter stays perfectly solid, ready to create maximum crispiness when it hits the grill.
Pantry Staples and Flavor Enhancers
Brown Sugar: Creates deep caramel notes and moisture in both the filling and topping. Dark brown sugar (more molasses) intensifies the flavor, while light brown sugar is more subtle. Don’t substitute granulated sugar you’ll lose the caramel depth.
Cinnamon and Warm Spices: Essential for classic apple crisp flavor. Ground cinnamon provides warmth, nutmeg adds complexity, and ginger brings subtle heat. Freshly ground spices are more aromatic than old jarred spices. Replace spices every 6 months for maximum flavor.
Oats: Old-fashioned rolled oats are non-negotiable. Quick oats turn mushy; steel-cut oats don’t soften properly. Rolled oats create perfect texture crispy on top, slightly chewy underneath. They also add wholesome, nutty flavor that complements apples beautifully.
Butter: The star of this recipe. Use unsalted butter so you control salt levels. Real butter (not margarine) is essential its milk solids brown and caramelize on the grill, creating incomparable flavor. The butter also helps conduct heat, ensuring the apples and topping cook evenly.
Step-by-Step Grilling Instructions for Buttery Grilled Apple Crisp
Follow these detailed steps for perfectly grilled, smoky-sweet Buttery Grilled Apple Crisp every single time.
Pre-Grilling Prep for Buttery Grilled Apple Crisp
Preheat your grill to medium heat (350-375°F). If using a gas grill, preheat all burners, then turn off one side for indirect cooking. If using charcoal, arrange hot coals on one side of the grill, leaving the other side empty. This two-zone setup is crucial for preventing burning while ensuring thorough cooking.
Prepare your cooking vessel: a 10-inch cast iron skillet or a 9×9-inch disposable aluminum pan work best. If using aluminum, place it on a baking sheet for stability. Lightly grease the pan with butter or cooking spray.
In a large bowl, toss the apple slices with melted butter, sugars, lemon juice, spices, salt, and vanilla extract until evenly coated. Every slice should glisten with the butter-sugar mixture.
In a separate bowl, prepare the crisp topping by combining oats, flour, brown sugar, cinnamon, and salt. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces. Stir in nuts if using.
Grilling Method for Buttery Grilled Apple Crisp
Arranging the Apples: Transfer the coated apple slices to your prepared pan, arranging them in a relatively even layer. They can overlap slightly but try to distribute evenly. Pour any remaining butter-sugar mixture from the bowl over the apples don’t waste that liquid gold!
Initial Grilling: Place the pan on the indirect heat side of the grill (the side without flames or coals directly underneath). Close the grill lid. This creates an oven-like environment that cooks the apples through without burning the bottom. Grill for 15-20 minutes until apples begin to soften and release juice.
Adding the Topping: After 15-20 minutes, carefully open the grill (watch for heat and steam). The apples should be tender when pierced with a fork but still holding their shape. Sprinkle the crisp topping evenly over the apples, creating a generous layer. Don’t press down – you want it loose and crumbly.
Final Grilling: Close the grill lid and continue cooking for 10-15 more minutes until the topping is golden brown and crispy, and the apples are bubbling around the edges. The topping should look dry and toasted, not pale and doughy.
Monitoring Heat: Check periodically through the grill lid window or by quickly lifting the lid. If the topping browns too quickly, reduce heat or move to a cooler spot on the grill. If it’s not browning after 15 minutes, increase heat slightly or move closer to the heat source.
Doneness Check for Buttery Grilled Apple Crisp
The Buttery Grilled Apple Crisp is done when the topping is golden brown and crispy-looking, and the apple filling is bubbling enthusiastically around the edges. Insert a fork into the thickest apple slice – it should pierce easily with just slight resistance. The filling should be visibly bubbling through the topping in places, indicating it’s hot throughout.
Visual cues: The topping should be dry and golden, not pale or wet-looking. You should see caramelized edges where filling has bubbled up. The apples visible around the edges should look darker and caramelized, not pale and raw.
Smell is another indicator: the air should smell intensely of cinnamon, caramelized sugar, and butter with subtle smoky notes from the grill.
Cooling for Buttery Grilled Apple Crisp
Using heavy-duty grill gloves or mitts, carefully remove the pan from the grill and place on a heat-safe surface. The pan and filling are extremely hot – handle with extreme caution. Let the crisp rest for 10-15 minutes before serving. This allows the filling to thicken slightly (it’s very liquid straight off the grill) and makes serving easier.
The crisp continues cooking from residual heat during this rest time, so the topping becomes even crispier. Don’t skip this step – serving immediately results in soup-like filling that’s too hot to eat comfortably.
After 10-15 minutes, the filling should be thick enough to hold its shape on a spoon but still be gloriously warm and gooey. This is the perfect time to serve with ice cream – the temperature contrast is divine.
Pro Tips for Perfect Buttery Grilled Apple Crisp
These expert techniques from Jackson’s years of grilling mastery will elevate your Buttery Grilled Apple Crisp from good to absolutely spectacular.
Avoiding Mushy or Burnt Buttery Grilled Apple Crisp
Don’t Use Direct Heat: The biggest mistake is placing the crisp directly over flames or hot coals. This burns the bottom while leaving the top raw. Always use indirect heat with the grill lid closed to create oven-like conditions.
Choose the Right Apples: Soft apple varieties like Red Delicious or McIntosh turn to complete mush on the grill. Stick with firm varieties. The right apple makes or breaks this recipe.
Monitor Temperature: Keep grill temperature between 350-375°F. Too hot (400°F+) burns the topping before apples cook. Too cool (below 325°F) takes forever and the topping doesn’t crisp properly. Invest in a grill thermometer for consistent results.
Don’t Disturb the Topping: Once you’ve added the topping, don’t open the grill constantly to check. Each time you open it, you lose heat and increase cooking time. Check once at the midpoint, then let it finish undisturbed.
Tool Recommendations for Buttery Grilled Apple Crisp
Cast Iron Skillet: The gold standard for this recipe. Cast iron distributes heat evenly, develops beautiful caramelization, and goes from grill to table beautifully. A 10-12 inch skillet is ideal. Season it well before using.
Grill Thermometer: Essential for maintaining proper temperature. Built-in grill thermometers are often inaccurate. Use an oven-safe thermometer placed on the grate near your pan for accurate readings.
Heavy-Duty Grill Gloves: Regular oven mitts aren’t enough. Get gloves rated to at least 500°F for safely handling hot cast iron or metal pans on the grill. Silicone gloves with good grip are ideal.
Long-Handled Spatula or Tongs: For safely maneuvering the pan on the grill without getting too close to the heat. A long handle keeps your hands and arms away from flames.
Storage & Reheating for Buttery Grilled Apple Crisp
Room Temperature Storage: Serve warm or at room temperature the day it’s made. Cover loosely with foil if storing for a few hours at room temperature (up to 4 hours is safe). The topping softens at room temperature but still tastes delicious.
Refrigerator Storage: Cover tightly and refrigerate for up to 3 days. The topping loses crispness when refrigerated but regains some when reheated. The flavors actually deepen and improve after a day.
Reheating: Reheat individual portions in the microwave for 30-60 seconds. For the crispiest results, reheat on the grill (10 minutes at 350°F) or in a 350°F oven for 15-20 minutes until warmed through and topping re-crisps.
Freezing: Not recommended for this recipe. The topping becomes soggy when frozen and thawed, and the apple texture deteriorates significantly. This crisp is best enjoyed fresh or within 3 days of making.
Flavor Variations for Buttery Grilled Apple Crisp
Transform this Buttery Grilled Apple Crisp with creative twists that maintain the grilled appeal while offering exciting new flavor dimensions.
Triple Berry Apple Crisp
Replace 2 of the 6 apples with 2 cups mixed berries (blueberries, raspberries, blackberries). The berries add tartness and beautiful color. Reduce sugar by 2 tablespoons since berries are naturally sweet. Add berries during the last 10 minutes of grilling (with the topping) so they don’t overcook.
Maple Pecan Version
Replace brown sugar in both filling and topping with pure maple syrup (use ⅓ cup in filling, reduce butter to 2 tablespoons). Add 1 teaspoon maple extract. Double the pecans in the topping. This creates deep, caramel-maple flavor with intense nuttiness.
Tropical Grilled Crisp
Replace apples with firm pineapple chunks and sliced mango. Use coconut sugar instead of brown sugar. Add shredded coconut and macadamia nuts to the topping. Replace cinnamon with ground ginger and cardamom. This transforms the dessert into a tropical vacation.
Bourbon Caramel Apple (for those who can use it)
Note: This variation would typically include bourbon, but per your requirements, omit the alcohol. Instead, use caramel extract or simply make a thick caramel sauce to drizzle over the finished crisp.
Flavor Variation Comparison Table
| Variation | Key Changes | Flavor Profile | Best Season | Difficulty |
|---|---|---|---|---|
| Classic Buttery Grilled Apple Crisp | Traditional spices | Warm, cinnamon-sweet, smoky | Fall, Winter | Beginner |
| Triple Berry Apple | Mixed berries added | Tart-sweet, fruity, complex | Summer, Fall | Beginner |
| Maple Pecan | Maple syrup, extra pecans | Rich, nutty, maple-forward | Fall | Beginner |
| Tropical Grilled | Pineapple, mango, coconut | Bright, tropical, exotic | Summer | Intermediate |
| Chai-Spiced | Chai spice blend | Aromatic, warm, tea-like | Winter | Beginner |
| Cranberry Apple | Dried cranberries | Tart, festive | Fall, Winter (holidays) | Beginner |
Serving Suggestions for Buttery Grilled Apple Crisp
Presentation and pairing elevate your Buttery Grilled Apple Crisp from backyard dessert to an unforgettable culinary experience.
Classic À La Mode: Serve this Buttery Grilled Apple Crisp warm directly from the cast iron skillet with generous scoops of vanilla ice cream melting into the hot filling. The temperature contrast – warm crisp meets cold cream – is absolutely divine. The ice cream melts into the crevices, creating a luscious sauce.
Elegant Individual Servings: Spoon portions into individual ramekins or small bowls. Top each with a quenelle (oval scoop) of vanilla ice cream, a drizzle of caramel sauce, and a sprig of fresh mint. This transforms the casual crisp into dinner-party worthy plating.
Whipped Cream Bar: Set up a topping station with multiple options: vanilla ice cream, whipped cream, caramel sauce, chocolate sauce, chopped nuts, and extra cinnamon. Let guests customize their portions. Perfect for casual gatherings where everyone has different preferences.
Breakfast Treat: Leftover crisp makes an incredible breakfast. Warm it slightly and serve with Greek yogurt instead of ice cream. The protein from yogurt balances the sweet fruit, and it’s somehow more acceptable to eat dessert for breakfast this way.
Cheese Pairing: For sophisticated palates, serve small portions alongside aged cheddar or sharp white cheddar cheese. The sweet-savory combination is classic in some cultures and absolutely delicious. The cheese’s sharpness cuts through the sweet richness beautifully.
Coffee and Tea Service: Serve with strong coffee, chai tea, or spiced apple cider. The warming spices in the crisp complement these beverages perfectly. This makes an excellent afternoon tea dessert or after-dinner treat with coffee.
Campfire Style: Make individual portions in small cast iron skillets or foil packets on the grill. Everyone gets their own crisp to customize and enjoy. This is perfect for camping or glamping situations where individual service is ideal.
FAQs About Buttery Grilled Apple Crisp
Here are answers to the most common questions about making perfect Buttery Grilled Apple Crisp every time.
Can I make Buttery Grilled Apple Crisp without a grill? Yes! If weather doesn’t cooperate or you don’t have a grill, bake in a 375°F oven for 35-40 minutes. You’ll miss the subtle smoky notes but it’s still delicious. For a hint of smoke flavor, add ¼ teaspoon liquid smoke to the apple mixture.
What if I don’t have a cast iron skillet? Use a 9×9-inch disposable aluminum pan placed on a baking sheet for stability. Aluminum conducts heat well and works beautifully on the grill. You can also use a grill-safe ceramic baking dish.
Can I prep the components ahead? Absolutely! Slice and prep apples up to 4 hours ahead (store in lemon water in the fridge). Make the topping up to 2 days ahead (refrigerate). Assemble and grill when ready to serve for best results.
Why did my topping get soggy? Too much liquid in the apple filling can make topping soggy. Make sure you’re using firm apples that don’t release excessive juice. Also, don’t cover the crisp while cooling – trapped steam makes the topping soggy.
Is this recipe safe for pregnant women? Yes! All ingredients are fully cooked and safe. There are no raw eggs, unpasteurized dairy, or concerning ingredients. The high heat of grilling ensures everything is thoroughly cooked.
Can I use frozen apples? Not recommended. Frozen apples release too much liquid when thawed and grilled, creating a soupy filling. They also don’t develop good caramelization. Always use fresh, firm apples for best results.
How do I prevent the bottom from burning? Always use indirect heat never place the pan directly over flames. Keep grill temperature at 350-375°F, not hotter. If your grill runs hot, elevate the pan on a second grate or brick for extra distance from heat.
Can I make this dairy-free? Yes! Use vegan butter (Earth Balance stick-style) in both the filling and topping. Serve with dairy-free ice cream. The results are nearly identical to the traditional version.
Conclusion
There you have it everything you need to create spectacular Buttery Grilled Apple Crisp that combines classic comfort with exciting smoky flavor! This recipe proves that grilled desserts deserve a place at every outdoor gathering, delivering warmth, sweetness, and that irresistible char that only a grill can provide.
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Buttery Grilled Apple Crisp 5 Secrets for Perfect Smoky Sweetness
- Total Time: 45 minutes (includes resting time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Buttery Grilled Apple Crisp features tender, caramelized apples with warm spices topped with a golden, crispy oat-based topping. Cooked entirely on the grill for smoky-sweet flavor, it’s the perfect no-oven summer dessert that’s ready in just 30 minutes. Serve warm with vanilla ice cream!
Ingredients
6 large apples (about 3 lbs), preferably Granny Smith
3 tablespoons unsalted butter, melted (for filling)
¼ cup brown sugar, packed (for filling)
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 teaspoon ground cinnamon (for filling)
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
Pinch of salt (for filling)
1 teaspoon vanilla extract
1 cup old-fashioned rolled oats
¾ cup all-purpose flour
½ cup brown sugar, packed (for topping)
½ teaspoon ground cinnamon (for topping)
¼ teaspoon salt (for topping)
½ cup (1 stick) cold unsalted butter, cut into small cubes
⅓ cup chopped pecans or walnuts (optional)
Vanilla ice cream for serving
Instructions
1. Preheat grill to medium heat (350-375°F). Set up for indirect cooking: gas grill – turn off one side; charcoal – arrange coals on one side only.
2. Peel, core, and slice apples into ½-inch thick slices. Pat dry with paper towels.
3. In a large bowl, toss apple slices with 3 tablespoons melted butter, ¼ cup brown sugar, granulated sugar, lemon juice, 1 teaspoon cinnamon, nutmeg, ginger, pinch of salt, and vanilla extract until evenly coated.
4. In a separate bowl, combine oats, flour, ½ cup brown sugar, ½ teaspoon cinnamon, and ¼ teaspoon salt.
5. Cut cold butter cubes into the oat mixture using a pastry cutter or your fingertips until mixture resembles coarse crumbs with pea-sized pieces. Stir in nuts if using.
6. Lightly grease a 10-inch cast iron skillet or 9×9-inch aluminum pan.
7. Transfer coated apple slices to prepared pan in an even layer. Pour any remaining liquid from bowl over apples.
8. Place pan on the indirect heat side of grill (not directly over flames). Close grill lid.
9. Grill for 15-20 minutes until apples begin to soften and release juice.
10. Carefully open grill and sprinkle crisp topping evenly over apples. Don’t press down.
11. Close grill lid and continue cooking 10-15 minutes until topping is golden brown and crispy, and filling is bubbling around edges.
12. Carefully remove pan from grill using heavy-duty grill gloves. Let rest 10-15 minutes before serving.
13. Serve warm with vanilla ice cream.
Notes
Use firm apples like Granny Smith, Honeycrisp, or Pink Lady that hold their shape on the grill.
Always use indirect heat to prevent burning. Never place pan directly over flames.
Keep grill temperature at 350-375°F for best results.
The topping should be golden and dry-looking, not pale or wet.
Cold butter in the topping creates the best crispy texture.
Let the crisp rest 10-15 minutes after grilling so filling thickens slightly.
Store leftovers covered in refrigerator for up to 3 days. Reheat on grill or in oven at 350°F.
A cast iron skillet distributes heat most evenly, but disposable aluminum pans work well too.
Don’t open the grill frequently – you lose heat each time.
This recipe doesn’t freeze well due to topping texture changes.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 385
- Sugar: 38g
- Sodium: 125mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 40mg
Keywords: buttery grilled apple crisp, grilled apple crisp, grilled dessert, apple crisp on grill, summer apple dessert, no-bake apple crisp